The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

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Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

Melbourne's best late-night bars

As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.

Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Baked sweetcorn cream, caramel corn and toasted milk


"Corn isn't a commonly used ingredient in dessert, but picked and used before the natural sugars turn into starch, it's incredibly sweet," says Quade. "It lends itself well to the flavour of the baked cream and the toasted bittersweetness of the caramel corn."

You'll need

40 gm milk powder   Baked sweetcorn cream Kernels from 8 corn cobs 150 gm egg yolks (about 7) 100 gm caster sugar 250 gm thickened cream 5 gm gelatine leaves, softened in cold water for 5 minutes   Caramel corn 2 tsp sunflower oil 60 gm popping corn 110 gm (½ cup) caster sugar

Method

  • 01
  • Preheat oven to 200C. For baked sweetcorn cream, juice corn kernels in a juicer or process in a food processor and pass through a fine sieve, pressing on solids to extract all liquid to yield 250ml juice. Set aside. Whisk yolks and sugar in a large bowl until pale (2-3 minutes), add corn juice and cream, whisking to combine, then pour into a shallow 1-litre baking dish and bake until golden-brown and just set (10-15 minutes). Cool slightly, transfer to a blender, squeeze excess water from gelatine and add to corn mixture. Blend until smooth, then pour into serving bowls or ramekins and refrigerate until lukewarm (10-15 minutes, or longer to serve chilled if you prefer).
  • 02
  • Sieve milk powder over a baking tray lined with baking paper and bake until light golden-brown (8-10 minutes), then set aside.
  • 03
  • For caramel corn, heat oil in a saucepan over high heat, add corn, cover with a tight lid and cook, gently shaking pan occasionally, until corn stops popping (5-7 minutes). Transfer to a bowl. Stir sugar and 55ml water in a small saucepan over high heat until sugar dissolves, then cook until dark caramel (4-5 minutes). Remove from heat, quickly stir into popcorn to coat, spread on a lightly oiled tray and set aside to cool. Break and crush into irregular pieces, then scatter over corn custard and dust with toasted milk powder to serve.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Feb 2015

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